6after dinner mintscut into quarters, on the diagonal
For the topping
few drops peppermint flavouring
few dropsmint green food colouring
6after dinner mintscut in half, on the diagonal
Preheat the oven to 180°C, 160°C fan, Gas mark 5. Line a 12-hole muffin tin with 12 paper cases.
Cream together the butter and sugar until light and fluffy.
Beat in the egg a little at a time, adding a little flour if the mixture starts to curdle.
Fold in the flour and cocoa powder, then add the milk, to give a dropping consistency.
Spoon 2 tsp of the mixture into each paper case. Top with 2 quarters of the chocolate mint then divide the remaining mixture between the cupcake cases. Bake for 20-25 minutes, until risen and springy to the touch.
Remove from the oven then remove from the tin and allow to cool complete on a cooling rack.
To make the icing, beat together the butter and icing sugar, until creamy. Add the mint flavouring and green colouring a few drops at a time until you have the flavour and colour you like.
You can either pipe or spread the icing onto the cupcakes, then top each one with half of a mint chocolate.